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ShuLaur in the house!

Crockpottuesday has a special guest in the house this week for Friday Feature. This person is probably one of my sweetest friends and nicest of my group of high school friends. Girls…the one that always said, “well you can if you want to…” Miss Lauren Shuler in da kitchen!!!!!

“About a month ago I was tailgating with Susu at a South Carolina home game (side note: go Tigers and go Gators!!) when I expressed to her my wish to use my crockpot more, which, by the way, I received as a Christmas gift but had never used it. She encouraged me to just research recipes and go for it. Crockpotting and cooking is easy and about experimenting. So my first crockpot experience which was 10 months after I received it began like this….

October. The best month of the year: cooler weather, college football, Oktoberfest beers, the return of The Walking Dead and post season baseball (the last two mainly because my boyfriend, Stephen, enjoys them). *Editor’s note: also the month Lauren and Stephen were born!!!* Alongside cooler weather comes warm comfort food, my personal favorite being CHILI! There are so many ways to make chili. We’ve already made this recipe twice this fall. One of the great things about this recipe is that it lends itself well to variations depending on personal preference and what you have in your cupboard. It’s easy to make and you have leftovers for days which certainly is a plus.Ingredients:
1 pound ground beef
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 teaspoon minced garlic
2 cans of kidney beans (rinsed and drained)
2 cans of pinto beans (rinsed and drained)
2 tablespoons of tomato paste
2 tablespoons of chili powder
1 teaspoon of cumin Red pepper flakes
Sriracha

Dircetions:
1. Brown ground beef in skillet with garlic.

2. Once meat is browned, add celery, carrots, onion, red pepper flakes (to taste, depending on your desire for spicy, we used about a teaspoon). Keep cooking in skillet on medium for about 6 minutes.

3. Transfer contents of skillet into crockpot and add beans, tomato paste, chili powder, and cumin. Add Sriracha. The amount of Sriracha will vary depending on your preference. We used about 2 tablespoons.